Tapioca Fritters with Fish and Tucupi Sauce

In a pot, cook the tapioca balls in boiling water until they become soft

Drain and submerge them in cold water

Cool

Place the cooked tapioca with lime juice in a bowl and marinate for 15 minutes

Heat the flavored tucupi [recipe below] and fish broth

Cool and pour into the same bowl as the tapioca. Reserve

In a container, mix the bacon flour [recipe below] and cassava flour

Season the fish cubes with salt and pepper and coat one side with this mixture of flour

Heat a non-stick pan with a thread of oil and fry first the crust side

Wait for it to brown and then fry the other sides

Finish by baking in a medium-high oven (180°C) for five minutes

For the assembly, place the fish cubes on the plate with the crust on top and, next to it, the tapioca and tucupi sauce

Flavored tucupi

Put all ingredients into a large pot and simmer over low heat

Let cook for 40 minutes

Cool and store in the refrigerator, covered

Bacon flour

In a pan, fry the bacon until it becomes crispy

Drain and break it with a knife on a plate

Wrap the small pieces in paper towels to eliminate excess fat

Re-wrap in paper and let sit for 12 hours

Blend in a blender until you get a flour.